Unit prices

Precio unidad is the price of one piece. It exists on the à la carte menu, breakfast, desserts and the bar menu, and it is what makes a pintxo bar, a pastry counter or an oyster list possible.

When to use it

Use the unit price when the guest orders a countable thing:

• one pintxo, one croquette, one oyster;
• one pastry, one piece of fruit, one slice;
• one skewer, one taco, one dumpling;
• one petit four or one chocolate.

Use the portion fields instead when the guest orders a serving whose size the kitchen decides.

Unit and portions together

The three fields describe the same dish at different scales, and they can coexist:

Croquetas
  Precio unidad:            2,50€
  Precio media ración:      6,50€ (3 unidades)
  Precio ración completa:  12,00€ (6 unidades)

That is a complete, honest description of how the dish is sold. Fill only the lines that are true; a dish sold only by the piece needs the unit price alone.

Write the count where it matters

If a portion contains a specific number of pieces, say so in the portion field. A guest comparing 2,50€ per unit with 12,00€ for a ración cannot judge the offer without knowing the count, and will ask the floor instead.

Minimum orders

Fenómenus has no minimum-quantity field. If a dish is only served in twos or in half dozens, put that in the item's description or in the price field itself:

Precio unidad:  2,50€ (mínimo 2)

Keep the wording identical everywhere it appears.

Unit prices at the counter

On a bar menu the unit price usually carries most of the card. A pintxo list is a list of unit prices, and the portion fields stay empty for the whole section. That is expected — an empty field is not an unfinished one.

Editing

Unit prices are edited inline on All items like any other format, and they are an export and import column, so a whole counter list can be repriced from a spreadsheet.

Checking

1. Confirm every item sold by the piece has a unit price.
2. Confirm no item carries a unit price for a format that is not actually sold singly.
3. Confirm the counts written in portion fields match what the kitchen plates.
4. Read the section on a phone — unit prices are usually the smallest numbers on a menu and the easiest to render badly.